why make this recipe
Mango Lassi Cake is a delightful fusion dessert that brings the flavors of a traditional Indian beverage into a scrumptious cake. With its moist texture and sweet mango flavor, this cake makes for a refreshing treat, perfect for warm days or special gatherings. The combination of yogurt and mango puree gives it a unique taste, making it stand out from regular cakes. Plus, it’s topped with whipped cream for an extra layer of indulgence!
how to make Mango Lassi Cake
Ingredients :
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup yogurt
- 1 cup mango puree
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the yogurt, mango puree, milk, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and cardamom.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- In the meantime, whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are cooled, spread the mango lassi curd filling between the layers.
- Frost the top and sides of the cake with the whipped cream.
- Chill before serving and enjoy your delicious Mango Lassi Cake!
how to serve Mango Lassi Cake
Serve the Mango Lassi Cake chilled to enjoy its refreshing taste. You can slice it and place it on individual plates, adding a dollop of extra mango puree or whipped cream if you like. It’s great as a dessert for any occasion!
how to store Mango Lassi Cake
To store the Mango Lassi Cake, keep it in the refrigerator. Make sure it’s covered with plastic wrap or in an airtight container. It can last for about 3-5 days. If you want to keep it longer, you can freeze the cake layers without the whipped cream for up to a month.
tips to make Mango Lassi Cake
- Make sure the butter is softened to room temperature for better creaming with sugar.
- Use fresh mango puree for an authentic flavor, or canned puree if fresh mangoes are unavailable.
- Allow the cake to cool completely before frosting to prevent the whipped cream from melting.
variation (if any)
You can add some chopped nuts, like pistachios or almonds, for added texture. Another variation could include using different fruits like strawberries or peaches in place of mango for a different flavor profile.
FAQs
Q: Can I make this cake gluten-free?
A: Yes, you can use a gluten-free flour blend instead of all-purpose flour to make this cake gluten-free.
Q: Is it possible to make this cake without eggs?
A: Absolutely! You can replace each egg with a flaxseed meal or applesauce as a binding agent.
Q: Can I use low-fat yogurt?
A: Yes, you can use low-fat yogurt instead of regular yogurt, but it may slightly change the texture and flavor.
Mango Lassi Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup yogurt
- 1 cup mango puree
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
For the frosting
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the yogurt, mango puree, milk, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and cardamom.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Frosting and Serving
- In the meantime, whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are cooled, spread the mango lassi curd filling between the layers.
- Frost the top and sides of the cake with the whipped cream.
- Chill before serving and enjoy your delicious Mango Lassi Cake!